Cauliflower-Broccoli Bake

Ingredients

• 1 10-ounce package frozen cauliflower
• 1 10-ounce package frozen cut broccoli
• 1 17-ounce can cream-style corn
• 1 10 3/4-ounce can condensed cream of celery soup or cream of mushroom soup
• 1 1/2 cups shredded American or process Swiss cheese (6 ounces)
• 1 4-ounce can sliced mushrooms, drained
• 1 tablespoon dried minced onion
• 1/2 teaspoon dried thyme, marjoram, or savory, crushed
• 2 tablespoons margarine or butter
• 1 cup soft bread crumbs

Instructions

1. In a large saucepan cook cauliflower and broccoli according to package directions. Drain; remove vegetables from pan.
2. In the same pan combine corn, soup, cheese, mushrooms, onion, and herb. Cook and stir till bubbly. Stir in cauliflower and broccoli. Transfer mixture to a 2-quart casserole.
3. Melt margarine: combine with crumbs. Sprinkle bread crumbs atop vegetable mixture. Bake in a 375° oven for 12 to 15 minutes or until bubbly and browned.
4. Microwave directions: In a 2-quart casserole micro-cook cauliflower, broccoli, and 2 tablespoons water, covered, on 100% power (high) 8 to 10 minutes or till crisp-tender, stirring once. Drain; remove vegetables from casserole. In the same casserole combine corn, soup, cheese, mushrooms, onion, and herb. Stir in cauliflower and broccoli. Cook, uncovered, on high 10 to 12 minutes or till hot, stirring twice. Melt margarine; combine with crumbs. Sprinkle crumbs atop vegetable mixture. Cook on high 30 seconds more.